Savory meat filled manicotti

Yield: 6 Servings

Measure Ingredient
8 ounces SKINNER Manicotti, uncooked
½ pounds Ground beef
½ pounds Ground pork
2 cups Shredded mozzarella cheese divided
4 Eggs; slightly beaten
¼ cup Seasoned dry bread crumbs
¼ cup Grated Parmesan cheese
¾ cup Finely chopped onion
¾ teaspoon Dried oregano leaves
½ teaspoon Salt
⅛ teaspoon Ground black pepper
1¾ cup Spaghetti sauce

Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350 degrees Fahrenheit. In large skillet, brown meat; drain. Stir together meat, 1 cup mozzarella cheese, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each cooled pasta tube with about ¼ cup meat filling. Spread thin layer of sauce on bottom of 13x9x2-inch glass baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce.

Sprinkle with remaining 1 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. About 6 to 8 servings.

Make Ahead Directions: Do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or until hot and bubbly.

To make individual portions, prepare as directed in recipe above except place two manicotti into each of seven small microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning dish ½ turn halfway through cooking time. If thawed in refrigerator overnight, microwave at HIGH (100%) 2-½ minutes or until hot.

Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias

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